LICENSING • PERMITTING • INSPECTIONS

Restaurant Start-Up Guide

CityofChicago
www.cityofchicago.org/restaurant
 RESTAURANT QUICK GUIDE TO LICENSES, PERMITS & INSPECTIONS

The information in this guide will save you time by showing you what you’ll need in advance and which City agencies
can assist you. Since each business is unique, this information serves only as a guide and is subject to change. If you
have any questions, please contact us at restaurant@cityofchicago.org and we will be glad to help.

Restaurant Start-up Timeline

Note: Refer to corresponding numbers below for detailed information.

For the complete Restaurant Start-up Guide, please visit

www.cityofchicago.org/restaurant
1 Develop a business plan and determine legal entity
BACP Small Business
Before meeting with a BACP consultant, you should develop a business plan and determine Solution Station

your legal entity (i.e., Limited Partnership (LP), Limited Liability Partnership (LLP), Limited BACP City Hall, Room 805
or make an appointment
Liability Corporation (LLC), Corporation, or Not-for-Profit Corporation (NFP)). There are several by calling 312-744-2086.
resources available to help you:
(See C-1 for the BACP
1) Visit the Small Business Solution station every Tuesday (business counseling), Wednesday Small Business Solution
(legal assistance) and Thursday (financial assistance/loans) and get free business Station flyer for more
information)
counseling from our trusted non-profit partner agencies.
2) Visit your local Chamber of Commerce, who can assist you on developing business plans
(see C-5 of the Restaurant Start-up Guide for a list of Chambers of Commerce and other
delegate agencies in the city of Chicago)
3) Visit the business library at Harold Washington Library, 400 S State St. 4th floor
2 Prepare for Initial Consultation with BACP Business Consultant Helpful Hint

Schedule an appointment with a BACP consultant by either calling 312-74-GOBIZ or Your local Alderman’s
office and Chamber of
visiting www.cityofchicago.org/restaurant Commerce have lists of
available sites.
 Prior to meeting with a BACP consultant, fill out the Restaurant Start-up Worksheet (see
pg 7 of the guide). Additional copies are available at www.cityofchicago.org/restaurant
and BACP
x Describe your restaurant activity (e.g., liquor, fast-food)
x Identify potential sites and bring photos, if available (note: photos do not need to
be printed out. They could be on your camera or phone)
x Check whether your potential sites have outstanding building violations. Go to
If there is an outstanding
www.cityofchicago.org/dob > Look Up Building Permits, Inspections and
violation, the permitting
Violations Online and licensing process may
be delayed until the
Obtain a Chicago Food Service Sanitation Certificate violation is cleared. You
could be financially
All restaurants are required to have at least one employed person on the premises at all
responsible for correcting
times who has a valid City of Chicago Food Service Sanitation Certificate. At the time of any violations.
application, one must provide proof of Sanitation Certificate. (see C-10 of the Restaurant
Start-up Guide for a list of training providers)
Register with the appropriate government entity (see C-3 of the Restaurant Start-up
Guide for more information)
x If you plan to do business as a Sole Proprietor or General Partnership in Illinois,
under an assumed name (a name other than your own), obtain an Assumed Name
Certificate from the Cook County Clerk’s Office
x Obtain a State of Illinois File Number through Illinois Secretary of State
x Obtain Federal Employer Identification Number (FEIN) through Internal Revenue
Service (IRS)
x Obtain an Illinois Department of Revenue (IDOR) Account ID (formerly IBT#)
through IDOR
During your appointment with a BACP consultant, the consultant will guide you through
the entire process, which will include checking for potential location restrictions,
determining any Public Way Use permit requirements, and discussing food safety
requirements.

3 Get Zoning and Location Approval

The City of Chicago is divided into a variety of zoning districts that reflect the diversity of Interactive Zoning Map
business and neighborhood uses. Each zoning district has different regulations regarding the www.cityofchicago.org/zoningmap
types of business activities that are permitted. It is imperative that you check the zoning Also see Restaurant
requirements of your proposed business location carefully. License and Zoning
Reference Guide on F-2
Before taking out a business loan, signing a lease, or applying for a business license, ensure
that the site where you intend to operate is in an appropriately zoned area and that it
complies with the Chicago Municipal Code. There are also other location restrictions (e.g.,
liquor dry area) that your business consultant can check for you. The Municipal Code is
frequently updated so a new owner needs to check current zoning and code regulations; do
not assume the previous owner's zoning designation applies to your business.
If construction is necessary, apply for building permits and submit the following
documents to the zoning department via Department of Buildings e-plan (see Section E-11
of the Restaurant Start-up Guide for E-plan User Guide) :
 x Architectural plans, floor plans and plat of survey for zoning approval (see E-2 of
the Restaurant Start-up Guide for more information on when a building permit
is necessary)
x If you have not met with a BACP consultant, submit the first page of the
Restaurant Start-up Worksheet (see form 1 in the Restaurant Start-up Guide)
x If your establishment’s occupancy will be more than 100 or you will be applying
for a liquor license, submit an application for occupancy capacity signs for zoning
approval (see form 2 in the Restaurant Start-up Guide)
If construction is not necessary, submit the following documents to your BACP
consultant: Helpful Hint

x If applying for a liquor license, include floor plans and plat of survey for zoning Even if you are not doing
any construction, you will
approval (see D-1 of the Restaurant Start-up Guide for examples) need to submit a site plan
x If your establishment’s occupancy will be more than 100 or you will be applying and a floor plan. See D-1
for examples.
for a liquor license, submit an application for occupancy capacity signs for zoning
approval. (see form 2 in the Restaurant Start-up Guide)
If applying for a liquor license or a Public Place of Amusement (PPA) license, you must
meet location restrictions. For example, your restaurant has to be more than 100 feet (or
200 feet, if applying for PPA) away from a library, church, school, hospital or home for the
aged or indigent (see F-5 and F-11 of the Restaurant Start-up Guide for detailed
information on restrictions and regulations). Submit a payment of $250 to BACP for an
on-site location approval. This fee will be credited toward your license fee. This approval Chicago Department of
will be valid for one year from the date of approval. Revenue
33 N. LaSalle Street
Suite 700
Outstanding Debt - Any outstanding debts to the City owed by the business owner or an 312-744-7275 or
officer of the business must be paid before a license can be issued. These debts include pay online at
www.cityofchicago.org/finance
past due parking tickets, water bills, child support payments, or any other type of
administrative hearing fines imposed by the City. This also includes Illinois Sales Tax
owed. If you have debt, you may apply for a license; however, a license will not be issued
until all debt has been paid or you enter into a payment plan with the City. To find out if
you have any debt and to find out about payment options, visit the Chicago Department
of Revenue.
4 Obtain Building Permits– If construction or alterations are necessary
Helpful Hint
Once zoning has approved your architectural plans and location, the Department of To avoid delays, you
Buildings will review your architectural plans. You should have already submitted the should begin license
application concurrently
following through e-plan (see E-11 of the Restaurant Start-up Guide for E-plan User
with permit application.
Guide):
x Zoning approved architectural plans
x Kitchen equipment specifications and menus. (see E-3 of the Restaurant Start-up
Guide standard plan process checklist)
If you are using a self-
Once plans have been approved, a building permit will be issued. certified architect, you
are strongly encouraged
5 Complete License Application to request an on-site food
consultation. To schedule
Once zoning has approved your plans and location, submit your completed application for your on-site consultation,
email
a retail food establishment license to BACP either online or in-person. You will also need restaurant@cityofchicago.org
to submit:
 x Business Information Sheet (BIS) (see form 3 in the Restaurant Start-up Guide)
x Lease or proof of ownership of the property
x Chicago Food Service Sanitation Certificate
Helpful Hint
If applying for a liquor license, begin your liquor license application. The liquor license
application can only be completed in-person (see section F-1 through F-10 of the City of Chicago Business
Licenses are non-
Restaurant Start-up Guide for a detailed list of all requirements, including eligibility transferable. Each
requirements) restaurant and each
x Submit zoning-approved occupancy capacity sign application location must have its
own license in order to
x Submit proof of liquor liability insurance and a Beverage Alcohol Sellers and operate.
Servers Education and Training (BASSET)
x Schedule fingerprint-based criminal background check for any person with 5% or
more ownership
If applying for a Public Place of Amusement (PPA) license, begin your PPA license
For more information on
application. The term PPA includes but is not limited to bowling alleys, businesses with 2+
BASSET training, visit
pool tables, nightclubs and dance clubs, and karaoke. PPA licenses application can only be Illinois Restaurant
completed in-person. It is important to note that there are additional zoning and location Association.
www.illinoisrestaurants.org
restrictions (see F-11 of the Restaurant Start-up Guide for a detailed list of requirements)
5a If your site requires Public Way Use or other permits, begin the application process with
your BACP consultant. There are six (6) major types of use permits:
1. Sign installation permit - If you are installing a sign, submit a sign permit
application to DOB (see form 4 in the Restaurant Start-up Guide)
2. Signs, canopies, and/or lights - If the site will have signs, or canopies, that will
project into a public way, submit the application to BACP (see G-11 of the
Restaurant Start-up Guide for Public Way Use Bundle Permit Application and
form5) Helpful Hint
3. Sidewalk café – If you are planning to have a sidewalk café, submit an application Any use permit on public
to BACP (see G-25 of the Restaurant Start-up Guide for Sidewalk Café way requires City Council
Application Information Package and form 6) approval and the
application process may
4. If your site has a driveway, you must get a driveway permit (see G-53 of the take from 60-120 days.
Restaurant Start-up Guide for the application process and form 7 for an Begin this process as early
as possible to prevent any
application)
delays.
5. If you do not have approved alley access for deliveries, your site needs a loading
zone to load and unload deliveries. Submit a loading zone permit application to
your alderman’s office (see G-51 of the Restaurant Start-up Guide)
6. If your site needs a standing zone for non-commercial vehicles (e.g., drop-off and
pick-up), submit a standing zone permit application to your alderman’s office (see
G-51 of the Restaurant Start-up Guide)
Make your final payment and prepare for inspections
x If you are not applying for a liquor license, the Department of Public Health will
contact you within 3 days of payment to schedule an inspection. The inspector Helpful Hint
will not come until you have confirmed that you are ready. If a business is found to
x If you are applying for a liquor license, you will schedule a license taskforce be operating without a
inspection through your BACP consultant. The taskforce inspection includes Retail Food Establishment
License or other required
inspectors from BACP, Department of Buildings, Department of Fire, and the
city license a Cease and
Department of Public Health. On the day of the inspection, the taskforce will Desist Order will be
arrive within a 3-hour window. issued and the operations
will be close immediately.
6 Building Inspections – If construction is necessary
We are excited to offer a team-based building inspection for your restaurant construction.
Previously offered only to larger buildings, this service is now available for any restaurant
undergoing construction.

Prior to constructing your kitchen, schedule a free, optional on-site food consultation to
ensure that your kitchen construction meets all relevant health codes. To schedule your
on-site consultation, contact restaurant@cityofchicago.org.
To schedule the team-inspection option, refer to E-2 of the Restaurant Start-up Guide for
instructions. You will also have the option of scheduling individual inspections but these
requests can take longer to accommodate.

7 Quick Guide to the Licensing Taskforce and Food Safety Inspections

Completion of this checklist does not guarantee inspection approval. This information is
provided to help you prepare for the necessary inspection(s) in starting your restaurant.
Fire Inspection – Liquor License (for a detailed fire inspection checklist, see H-6 of the
Restaurant Start-up Guide) Helpful Hint

Fire inspectors will visit your facility and check for safety measures. Their primary concern is If you conducted any
verifying that you have proper exit structures in case of an emergency. They will verify that construction, all permits
stairs, chimney, heating, and duct systems are in good condition and that aisles and exits are must have passed final
inspections prior to
easily accessible and all fire extinguishers are in good working order.
license inspections.
Below are a few of the more common reasons why applicants fail fire inspections:
x Inadequate water supply for the automatic sprinkler system
x Impaired or non-existent access to elevators or man hoists
x Combustible construction debris or trash onsite
x Non-working, non-illuminated exit and stairs signs
x Storage under stairs
x Storage around heat-producing appliances
x Extinguishers that are not charged and/or tagged from current year’s inspection
x Blocked aisles and exit areas/doors
x Accumulation of debris that creates a potential fire hazard
x Lack of panic bar on locked exits

Building Inspection (SIP) – Liquor License and Occupancy Capacity Sign (for a detailed
building inspection (SIP) checklist, see H-2 of the Restaurant Start-up Guide)
Below are a few of the more common reasons why applicants fail building inspections:
x Structural defects (Roof, walls or floor joists need repair, etc.)
x Undersized exit doors, corridor width or stairways
x Insufficient number of exits or improper swing of the exit door
x Locking devices on exit doors
 x Lack of exit signs or emergency lighting
x Lack of stamped, approved plans on construction site
x Open building permits (i.e., final inspections not completed and passed)

BACP Inspection – Incidental Liquor License for Restaurants and Tavern (for a BACP
inspection checklist, see H-5 of the Restaurant Start-up Guide)
Below are a few of the more common reasons why applicants fail BACP inspections:
x The layout of the restaurant does not meet requirements of Incidental-Consumption
on Premises license
x Restaurant floor layout does not match the floor plan that was approved and
submitted to BACP and zoning
x Public Notice of Liquor License Application is not visibly posted

Health Inspections (Food Protection) – Retail Food License (for a detailed list of
requirements, see H-7 of the Restaurant Start-up Guide for a complete guide to health
inspection)
Chicago Department of Public Health inspects your facility to ensure food safety and proper
sanitation. Inspections focus on food-handling practices, proper temperatures, personal Helpful Hint
hygiene, facility maintenance, and pest control. For the inspection, you or a person with a
Refer to pg 24 of the
food sanitation certificate must be present at the time of inspection.
Health Inspection Guide
Below are a few of the more common reasons why applicants fail the initial health inspection: for a readiness checklist.

x Not ready for inspection, or physical build-out not completed

x Food equipment not installed and/or not operating properly
x Cooking ventilation system not installed and/or not operating properly
x Lack of three-compartment sink that is large and deep enough to completely
submerge cooking utensils in food preparation areas
x Lack of utility/mop sink with a backflow preventer for housekeeping practices
x Lack of plumbing back-flow devices at various plumbing fixtures
x
Helpful Hint
Lack of adequate hand washing stations
x
Updates to this list will be
Lack of hot water at sinks or dishwashers posted on-line at:

x Unsealed gaps in walls, joints and piping www.cityofchicago.org/restaurant

x Inadequate refrigeration (temperature is above 40 degrees Fahrenheit in

refrigerators/coolers and above 0 degrees Fahrenheit in freezers)
x Restrooms not operational
x Pest on site, no pest control log available
x Doors not sufficient to prevent pests

IF YOU REQUIRE ANY RE-INSPECTIONS, PLEASE CONTACT restaurant@cityofchicago.org TO

SCHEDULE.
 RESTAURANT START-UP WORKSHEET

CONTACT Official use only:

Name of Business
Primary contact person: _________________________________________________________________________
Consultant:
First name MI Last name

Relationship to license applicant: Self Expediter Lawyer Other:____________________

Date:
Contact phone number: _________________________________________________________________________

Contact e-Mail address: _________________________________________________________________________

If not license applicant, name of the applicant: _______________________________________________________

BUSINESS ACTIVITY
Prepare food on premises: Yes No If yes, type of food __________________________________

Serve liquor/beer/wine: Yes No

Amusement/entertainment: Yes No If yes, describe ______________________________________

Private event rooms: Yes No

Private events/banquets: Yes No If yes, max number of seats____________________________

Sit-down bar: Yes No If yes, number of seats/stools__________________________

Outdoor seating:

Patio: Yes No

Sidewalk Café: Yes No

Roof top deck: Yes No

Retail Sale: Yes No If yes, what will you be selling?_________________________

Wholesale: Yes No

Hours food will be served: _______________________________________________________________________

Hours liquor will be served: _______________________________________________________________________

Total Seating: less than 50 50-100 100-200 greater than 200

Number of Employees: 1-4 5-10 11-20 21+

By signing below, I understand that any changes to business activity may impact licensing and zoning approvals. I
will notify BACP and zoning of those changes.

Signature

7
 LOCATION

Any building permits: Yes No If yes, permit number _________________________

Official use only:

Notes _______________________________________________________________________________
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces ____________

Official use only:

Notes
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces ____________

Official use only:

Notes _______________________________________________________________________________
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces _______

*Go to www.cityofchicago.org/buildings > Look Up Building Permits, Inspections, and Violations Online

8
 REGISTER WITH APPROPRIATE GOVERNMENT ENTITIES

If you plan to do business as a Sole Proprietor or General Partnership in Illinois under an assumed
name (a name other than your own), you will need to obtain an Assumed Name Certificate from the
Cook County Clerk’s Office. You may register:
x Online by downloading and printing an application: www.cookctyclerk.com > Vital Records
> Assumed Business Name Registration;
x By mail: Bureau of Vital Records, Attn: Assumed Name Unit, P.O. Box 642570, Chicago, IL,
60664-2570; or
x In-person: Bureau of Vital Records, Assumed Name Unit, 50 W. Washington, West
Concourse Level, Suite 114, in Chicago.
Please call Cook County Clerk’s Office at 312-603-7790 for more information.

If you plan to do business as a legal business entity in Illinois, regardless of if you are based in
Illinois or not, you will need to register with the Illinois Secretary of State:
x Illinois based businesses may file a new application as a Limited Partnership (LP), Limited
Liability Partnership (LLP), Limited Liability Corporation (LLC), Corporation, or Not-for-Profit
Corporation (NFP). You will be provided a State of Illinois File Number, which you will need
to provide on your license application.
x Businesses not based in Illinois are considered “foreign” and must file an application for
authority to transact business in Illinois. You will be provided a State of Illinois File Number,
which you will need to provide on your license application.
Register:
x Online: www.cyberdriveillinois.com > Business Services;
x By mail: 501 S. 2nd St., Room 350, Springfield, IL, 62756; or
x In-person: 69 W. Washington, Suite 1240, in Chicago.

Please call Illinois Secretary of State’s Office at 312-793-3380 for more information.
Obtain a Federal Employer Identification Number (FEIN)
A Federal Employer Identification Number (FEIN) is also known as a Federal Tax Identification
Number, and is used to identify a legal business entity. Businesses are required to obtain a FEIN
to file and pay any federal tax obligation.

You may register for a FEIN with the United States Internal Revenue Service (IRS):
x Online @ www.irs.gov > Businesses > Employer ID Numbers (FEINs);
x By mail @ Internal Revenue Service, Attn: EIN Operation, Cincinnati, OH, 45999; or
x In-person @ 230 S. Dearborn, in Chicago.

Please call IRS at 800-829-4933 for more information.

9
 Obtain an Illinois Department of Revenue (IDOR) Account ID (formerly Illinois Business Tax Number
(IBT))
You must register with the Illinois Department of Revenue if you conduct business in Illinois or
with Illinois customers. This includes sole proprietors (individual or husband/wife), and all legal
business entities, including exempt organizations, who plan to hire employees, buy or sell
products wholesale or retail, or manufacture goods.

You may apply for an IDOR Account ID Number:

x Online @ http://www.revenue.state.il.us/Businesses/ > Business Registration;
x By mail @ Central Registration Division, Illinois Department of Revenue, PO Box 19476,
Springfield, IL, 62794-9476; or
x In-person @ 100 W. Randolph, in Chicago.

Please call Illinois Department of Revenue at 800-732-8866 for more information.

10
 OVERVIEW OF BUILDING PERMIT PROCESS

Why is a permit required?

A building permit is required to ensure that the project you are constructing conforms to the minimum
standards of the Chicago Building Code. The Chicago Building Code exists to safeguard the public health,
safety and welfare.

What are you building?

If you are repairing existing elements on any buildings, you can use the Easy Permit Process.

If your project requires architectural drawings, then you must obtain proper building permits and go
through the Standard Plan Review.

Standard Plan Review

The Standard Plan Review (SPR) process is intended for small to mid-size new construction and
alteration projects. Architectural drawings prepared by a licensed architect are required. Building
permit applications must be created online and architectural plans must be submitted online via e-
plan. Projects meeting the following criteria are eligible for SPR:

x Buildings not greater than 80 feet high

x Business and mercantile projects not greater than 150,000 square feet
x Residential projects with not more than 40 dwelling units
x Excavation work and foundations not more than 12 feet deep
x Removal of non-load bearing interior partitions
x Tents and platforms (over 400 sq. ft.)
x Projects using the Small Project Program and the Self-Certification Permit Program
x Projects NOT using a green technology (green roof, rain water harvesting, solar panels, solar
thermal panels, wind turbines and geothermal systems)

Only architects, structural engineers and expediters can submit building permit applications for the
SPR process. These individuals must sign up for a City of Chicago login account. The login account will
allow them to submit a permit application online. Architects and structural engineers must hold a
current State of Illinois license. Expediters must hold a current City of Chicago Expediter License.

11
 WHEN DO I NEED A BUILDING PERMIT?
Disclaimer: This list is indicative only and non-exhaustive. For more information, go to
www.cityofchicago.org/buildings
Types of Projects That Require Permits
x Additions – room, upper floor, expansion to
next unit
x Attic – finish, renovate
x Basement – finish, renovate
x Boiler – install, replace
x Carport – install, replace
x Chimneys – replace, erect
x Conversion of units – single to multiple, or
multiple to single
x Deck – build, replace
x Demolition – garage, home, building
x Driveways – installation
x Electrical system – alteration, expansion
x Fence – taller than 5 feet, may not exceed 6
feet. For Landmark buildings only, a permit
is needed for any solid fence of any height
visible from a public street
x Furnace – install, replace
x Garage – build attached, detached
x Gut rehab – complete modernization
x Hot Water Heater – install, replace
x Masonry – replace, install face brick
x Natural light and ventilation – skylight
x New Construction – homes, high-rise, retail,
business
x Plumbing system – construct, alteration
x Porch – build, replace, enclose, renovate
x Security alarm – install
x Siding replacement – For Landmark
buildings only
x Roof – slope less than 5-in-12
x Ventilation system – mechanical, supply
x Windows and exterior doors – For
Landmark buildings only
12
A building permit is NOT required for the
following repair or replacement work:
x Interior finishes such as carpet, hardwood
flooring, tile, paint and wallpaper
x Interior non-fire rated ceiling tiles
(excluding grid)
x Cabinetry and furniture without electrical
and plumbing connections
x In-kind replacement of non-fire rated
interior doors
x At grade non-combustible walkways and
patios
x Fences max. 5’-0” high on private property
(excludes landmark buildings and landmark
districts)
x Vinyl, aluminum, wood, EIFS or other similar
nonstructural exterior finishes on all one
story buildings except hazardous occupancy
(excludes landmark buildings and landmark
districts)
x Temporary tents max. 400 sq. ft. that
comply with all zoning and construction
type setback requirements and are not less
than 2 feet from all property lines and not
less than 6 feet from all residential buildings
and erected for not more than 60
consecutive days
 RESTAURANT LICENSE AND ZONING REFERENCE GUIDE
Additional requirements and restrictions apply if your business has any of the following activities
Restaurant Liquor License –
All Restaurants Occupancy More Consumption of
Than 100 Premises (COP)
(A) (B) (C)
Retail Food Establishment In addition to In addition to
License requirements listed in requirements listed in
x Lease or proof of column A, need to apply column A, COP liquor
ownership of the for occupancy capacity license:
property sign. See form 3 of the x Individual History Form
x Tax numbers (Illinois Restaurant Start-up x Spousal Affidavit
and Federal) Guide. x Finger print based
x Ownership information criminal background
x City of Chicago Food check
Service Sanitation x Manager Statement
Certificate x Financial Disclosure
x Valid photo I.D. Form
x Department of Public x Certificate of Liquor
Health inspection Liability
License
x BASSET Certificate
Requirements x Occupancy capacity sign
application
x Business structure
documents
x Site and floor plans
x Food service menu
x More than 100 feet
away from a library,
church, school, hospital
or home for the aged or
indigent
x Inspections by BACP,
DOB-SIP, Dept. of Public
Health, and Fire
Otherwise noted, see Section F of the complete Restaurant Start-up Guide for more detailed information. Visit www.cityofchicago.org/restaurant
<Zoning and parking requirements continued on next page>
13
Liquor License – Liquor License – Public Place of
Outdoor Patio/Café
Tavern Late Hour Amusement
(D) (E) (F) (G)
In addition to An Outdoor Patio License Businesses wishing to In addition to
requirements listed in is required to sell remain open beyond the requirements listed in
column C, a tavern liquor alcoholic beverages in a regular time of closing (2 column A and C, PPA
a.m. Monday through
license requires: privately owned outdoor requires:
Saturday, and 3 a.m. on
x Inspections by DOB- location adjacent to Sunday) may obtain a x Inspections by
Plumbing, and DOB- premises with either a Late Hour Liquor License. DOB-Electrical,
Ventilation tavern, or COP license. In In addition to DOB-Plumbing,
addition to requirements requirements listed in DOB-Ventilation
listed in column C or D, column C or D, late hour x More than 200 feet
outdoor patio requires liquor license application
away from a
requires:
(for more detailed church, school,
x Registered voter
information see Section hospital, or building
petition
G-25 of the Restaurant used exclusively for
x Certified mail public
Start-up Guide): educational
notice mailing
x Outdoor floor plan purposes
x Sidewalk Café Permit if
will be operating on
the public sidewalk
 Visit www.cityofchicago.org/zoningmap to check for the zoning designation of your property
Restaurant Liquor License –

14
Liquor License – Liquor License – Public Place of
All Restaurants Occupancy More Consumption of Outdoor Patio/Café 1
Tavern Late Hour Amusement
Than 100 Premises (COP)
(A) (B) (C) (D) (E) (F) (G)
Zoning districts that allow Same as column A Zoning districts that allow Zoning districts that Zoning districts that allow Same as column C or D Zoning districts that
restaurants: restaurants with COP allow tavern liquor outdoor patio/café: allow Banquet Halls: B3,
x B1,B2,B3 liquor license: license: At ground level (e.g., C1, C2, C3, DC, DX, DS
x C1,C2,C3 Limited Restaurant (i.e., x B3* side walk café) Small and medium
Zoning x DC,DX,DS no sit-down bar) – Same x C1, C2, C3 x B1, B2, B3 venues (occupancy
x M1,M2,M3 as column A x DC, DX, DS x C1, C2, C3 smaller than 1,000):
Requirements
x PMD#1B,PMD#2, General Restaurant (i.e., x M1, M2, M3 x DC, DX, DS B1,B2,B3, C1, C2, C3,
PMD#3, PMD#4, with a sit-down bar) – x PMD#1B,#2, #3, #4, Above ground level (e.g., DC, DX, DS
Note: *require PMD#5, PMD#6, #5, #6, #7, #8, #9,
x B3 roof-top patio) For other zoning
special use PMD#7, PMD#8, #10, #11, #12, #13
x C1, C2, C3 x B3* districts, please contact
permits PMD#9, PMD#10, x DC, DX, DS x C1*, C2*, C3* a zoning representative
PMD#11, PMD#12, x M1, M2, M3 New tavern licenses For large venues (more
x DC, DX, DS
PMD#13, PMD#15 cannot be issued to any than 1,000 occupancy) ,
x PMD#1B,#2,#3, #4, #5,
#6, #7, #8, #9, #10, location that is within please contact a zoning
400 feet of existing representative
#11, #12, #13
tavern in a B3 zoning
district
Districts B1, B1.5, B2, C1, C2, M1, M2 – No parking requirement for first 4,000 square feet then 2.5 spaces per 1,000 square feet Districts B1, B1.5, B2,
C1, C2, M1, M2 – 1
Districts B3, C3, M3 – No parking requirement for first 10,000 square feet then 2.5 spaces per 1,000 square feet space per 10 persons
capacity; no parking
Districts B5, C5, M5 – No parking requirement for first 35,000 square feet or 2 x the lot area (whichever is greater), then 1.33 spaces per requirement for live
1,000 square feet theater venues with less
than 150 seats

Parking When calculating your parking space requirements, you must round-up to the nearest whole number (e.g., 1.33 to 2). Districts B5, C5, M5-
Requirements Banquet Halls require 1
space per 10 persons
Note: For properties with multiple businesses, the square footage allotment is shared. For example, if another business has already capacity; for all others,
claimed 3,000 square feet in a B3 district and your restaurant is 2,000 square feet, you will only get a waiver for the first 1,000 square no parking requirement
feet. You will need 3 spaces for your additional 1,000 square feet. for first 35,000 square
feet or 2 x lot area
(whichever is greater)
then 1.33 spaces per
1,000 sq ft
Restaurant Start-Up Same as column A plus: Same as column A plus: Same as column A plus: Application for Side Walk No additional forms Same as column A plus:
Required Worksheet (form 1) Application for Application for Application for Café (form 6) required Application for
Forms Basic Information Sheet Occupancy Capacity Signs Occupancy Capacity Signs Occupancy Capacity Signs Occupancy Capacity
(form3) (form 2) (form 2) (form 2) Signs (form 2)

1
Note: A new PPA license will require a zoning variation if within 125 feet of an R1, R2, or R3 residential zoning district
 FIRE DEPARTMENT INSPECTION CHECKLIST

This checklist is neither official nor complete, but is provided for your information to expedite the
correction of most deficiencies found during the Business License Inspection.

An official Fire Code violation notice identifying all deficiencies found during the fire inspection will be
mailed to you within a few days.

Below are a few of the more common reasons why applicants fail fire inspections:

Poor condition of stairs Obstruction around smoke pipes and

Improper wall & ceiling material vents
No stair rails Working exit and directional lights not
Improper flame spread rating present
Storage under stairs Defective chimney
Decorations, drapes, curtains are not Non-working hood and duct system
fire retardant Incorrect storage of fuel
Improper ceiling or sidewalls Inward swing of exit door
Plaster holes in ceilings and walls Overcrowding
Fire extinguishers not charged Exit door swings onto sidewalk
Fire extinguishers expired Exits locked from inside and do not
Fire extinguishers not present have panic bar
Fire extinguishers not visible Exits in need of repair
Blocked aisles Exits blocked
No entry to building
No entry to basement

15
 BACP INSPECTION CHECKLIST

During the on-site location approval, BACP inspectors will check for the following to determine if any
exterior location restrictions exist that would prohibit issuance of a liquor license.
In order to obtain a liquor license, the property line of your establishment cannot be within 100 ft of:

The property line of any public library except the Harold Washington Library.
The property line of any school other than institutions of higher learning.
The property line of a hospital.
The property line of any home for the aged or indigent persons
The property line of a home for veterans, their spouses, or children.
The property line of a military base or naval station.
Any church. In the case of a church, City policy is that the distance of 100 feet shall be
measured to the nearest part of any building exclusively used for worship services or
educational programs and not to property boundaries. In addition, the fact that a church is
improperly zoned is not a factor in determining whether the church is subject to the 100-foot
prohibition.
Applicant premises for a Tavern license located in a B3 Zoning District cannot be within 400 feet
of an existing licensed tavern (property line to property line measurement).
BACP inspectors will check for the following during a license inspection based on the applicability to
your business:
Incidental-Consumption on Premises activity must be secondary to another licensed activity
(i.e., food service or amusement).
Incidental-Consumption on Premises applicant must have adequate commercial kitchen and
dining facilities when liquor service is intended to be secondary to food (i.e., restaurant).
The outdoor patio location is adjacent to the primary premises and has a perimeter clearly
defined by barriers.
No dwelling or lodging units are accessible by the public directly from the premises (except in a
hotel, private club, or when dwelling unit is occupied by applicant to be licensed).
The majority of applicant's customers may not be children.
Separate and adequate toilet facilities must be maintained for men and women.
Floor plans clearly/completely indicate intended use of areas and match the construction and
layout of premises.
Construction is completed; equipment, fixtures, and furniture are in place according to plans.
Public Notice of Liquor License Application posted within 5 days of making application and
remaining clearly visible from the public way for a full 45-day period after the application date.

16
 DEPARTMENT OF BUILDINGS INSPECTION CHECKLIST
If you are applying for certain business licenses, including liquor and public place of amusement, and/or applying
for an occupancy capacity sign (required when the total occupancy by the public is 100 persons or more),
Department of Buildings (DOB) inspectors will inspect your establishment to ensure that the building and
commercial space provide a safe environment for patrons, customers and employees. DOB inspections focus on
the safety of occupants. For example, a building inspector will check to make sure fire separation is included, an
adequate number of exits are provided and are not blocked, and that an occupancy sign/drawing is posted, if
required. Additionally, your license application may require an inspection from a DOB electrical, ventilation, and
or plumbing inspector and other city departments who review your space for compliance to their respective
codes.

A DOB building inspector, from Special Inspections (SIP), will check for the following, based on the applicability to
your business (Disclaimer: The below list is indicative only and non-exhaustive. For more information, including
the “Chicago Building Code” and “Code Clarifications and Interpretations,” go to www.cityofchicago.org/buildings)

Exit Requirements (see Figure 1 for a diagram)

Sufficient number of exits

Minimum
Capacity
Number of Exits
50 or less 1
51 to 300 2
301 to 1000 3
1000+ 4

A minimum of two exits are required from every building, floor, space or room, except as outlined in
Municipal Code (13-160-050). Also refer to the Municipal Code (13-196-050, 13-88-160, 13-84-170)
Exits must be free of obstructions. Refer to the Municipal Code (13-160-070, 15-4-880)
Where more than one means of exit is required from any room, space or floor of a building, they must be
located remotely from one another
Revolving doors may be used as required exits in occupancies of 100 persons or less. Refer to the
Municipal Code (13-160-270)
The means of exit from one story to another and to an outside exit must be continuous and uninterrupted
From any point in the establishment, the travel distance to the nearest exit must be less than 150 ft
Exit doors must swing in the direction of exit (i.e., swings out from inside to outside). This includes all
doors along the exit path.
Exit doors must be at least 36 inches wide
Exit doors cannot have a key face lockset on the exiting side. This includes no slide-blots or similar
devices.
Exit doors cannot project onto a public way without the use of public way approval and must be protected
with wheel stops/fixed barricade on the alley or parking side. Refer to the Municipal Code (13-160-070,
15-4-090, 15-4-880) See Figure 1
Panic hardware must be installed on exit doors when total capacity exceeds 200
Every exit and its pathway (e.g., public hall and stair well) must be well illuminated
Exits designated with electric, battery back-up, exit signs, in good working order and in a metal frame
housing

17
Stairway Requirements (see Figure 2 for a diagram)
Stairways must be clear of debris and no storage under stairways
Stairways must be constructed of noncombustible materials when occupancy exceeds 100 persons. Refer
to the Municipal Code (13-160-330)
The underside of stairways of combustible stairways (when allowed) must be protected by
noncombustible materials to provide at least 1-hour fire resistance
All stairs and corridors used as exits must be at least 44 inches wide. Stair width is defined as the clear
width of the stair tread used as the walking surface.
x Exception: Stairs and corridors in buildings with a total occupancy of 50 persons or less above the
grade level, shall not be less than 36 inches wide.
If a stairway is used as an exit, it cannot have winder steps; generally wedge shaped.
Vertical height of a flight of stairs between landings or between a floor and a landing must be 9 ft. or less,
when occupancy exceeds 100 persons
The width of a stairway, including the landing, shall not decrease in the line of travel. Refer to the
Municipal Code (13-160-210 and 13-160-310)
Depending on occupancy classification, the height of each stair riser must be 7.5 inches or less and they all
must be equal in height. The minimum width of a tread must be 10 inches. The surface of treads and
landings should not cause danger of slipping. Refer to the Municipal Code (13-160-300). All new stairs
are required to have 7 inch risers and 11 inch treads.
The ends of handrails must be returned and joined into the wall
Height to the top of handrail(s) must be between 34 – 38 inches, measured from the stair tread or floor
x If the width of stairs is less than 44 inches, then a handrail on at least one side must be provided
x If the width of stairs exceeds 44 inches, handrails must be provided on both sides
x If the width of stairs is greater than 88 inches, an intermediate handrail(s) must be provided
Guardrails, installed at a minimum height of 42 inches above the finished floor, cannot have balusters or a
pattern providing a ladder effect. Balusters spaced at 4 inches apart. See Figure 2
Enclosure Requirements
All stairways must be enclosed with wall and partitions providing fire resistance
x A building that is three stories or lower: One-hour rated fire resistance
x A building that is higher than three stories: Two-hour rated fire resistance
Heating plants and boilers must be enclosed by walls, partitions, floors and ceilings
x For occupancies less than 200: One-hour rated fire resistance
x For occupancies over 200: Two-hour rated fire resistance
All assembly rooms
x Capacity under 300: One-hour rated fire resistance
x Capacity over 300: Two-hour rated fire resistance
To prevent spread of fire from floor to floor, all stairs, shafts and openings in floors and roof must be
enclosed
Basements with a capacity of over 100 persons, in restaurants and nightclubs, must be sprinklered
Class A fire doors or shutters installed on both sides of openings in a fire wall
Class B fire doors provided at openings in vertical shafts, stair wells, and other openings
Minimum one hour fire resistant ceiling provided between basement and first floor
Fire doors cannot be propped open

Miscellaneous Requirements
Proper building permits must be present for any construction and have received final construction
approvals from the required inspection trades; as well as Certificate of Occupancy letter issued (if
required for that permit)

18
Foundation must be sound (e.g., no cracks)
Exterior facade must be in sound condition (e.g., no tuck pointing required)
Fire extinguishers must have up-to-date tags and be properly charged
One carbon monoxide detector must be installed on every floor
Curtains, scenery, and decorations shall be flame retardant for occupancies over 100 persons. Refer to
the Municipal Code (15-4-620)
The building must not have any structural problems (e.g., ceilings, floors, and roof are in good condition)
Occupancy capacity sign is correct and properly displayed with the city approved and stamped drawing
belonging to that specific issued occupancy capacity sign; the current physical space/layout must match
that drawing. Exit diagrams must be posted for public places of amusements. Refer to the Municipal
Code (13-84-400 and 4-156-380)

19
 Figure 1: An Example of Exit Requirements
Front View Overhead View

EXIT Public Way

Wheel Stop
Parking

No locks in the
Panic hardware if direction of exit
capacity exceeds 200

Wheel Stop
PUSH TO OPEN. ALARM WILL SOUND Parking

Exit Width:
Min. 36 inches

Wheel Stop
Parking

Exit Width:
Min. 36 inches

Figure 2: An Example of a Stairway

Side View Front View

Vertical height must be 9 ft or less, Handrails: Must

when occupancy exceed 100
be between 34-
38 inches

Landing

20
 DEPARTMENT OF PUBLIC HEALTH INITIAL HEALTH INSPECTION CHECKLIST

The items listed in this checklist are the areas that the public health inspectors will be looking during
your initial health inspection.

For the complete Guide to Your Initial Health Inspection, visit www.cityofchicago.org/restaurant

HAND WASHING SINKS FOR EMPLOYEES

Hand sinks at the following locations :
a) Within each restroom - if less than 5 employees per shift, 1 unisex bathroom for the
entire establishment, including for customers, is sufficient, otherwise separate
restrooms for both men and women are required
b) Within the kitchen - at least one hand sink, provided that hand sink is within 25 feet of
all food prep areas, the 3 compartment sink and the dish machine. Two or more hand
sinks are required if there are separate rooms in the kitchen area (one hand sink per
room, provided that hand sink is within 25 feet of all food prep areas, the 3
compartment sink and/or the dish machine).
c) Within the bar area – a separate hand sink is required within the bar area, if present.
Hand sinks are fully functional and provide warm water
Single service soap and towel dispensers at all hand washing sinks

TIME AND TEMPERATURE RELATIONSHIPS

Note: It is important that you turn refrigerators and freezers on at least 48 hours and your hot-holding
equipment on at least 24 hours prior to your inspection.
Freezers maintained at 0°F or less
Cold holding equipment that holds potentially hazardous foods maintained at 40°F or less
Hot holding equipment that holds potentially hazardous foods maintained at or above 140°F
Equipment for cooling of potentially hazardous foods such as shallow pans, chill paddles, or
other rapid cooling equipment such as blast chillers are functioning
Equipment for reheating potentially hazardous foods to 165°F for 15 seconds functioning

PROTECTION FROM CONTAMINATION

Multiservice utensils are being washed and sanitized using one of the following methods:
a) by hand in a stainless steel 3-compartment sink with an attached drain board and grease
trap/ interceptor(wash-rinse-sanitize) – Note: each compartment must be large and
deep enough to completely submerge your largest piece of equipment or utensil that
is to be washed, rinsed and sanitized.
b) Test kit available to measure sanitizer
c) high temperature dish machine with rinse water reaching at least 180°F for 30 seconds
or a low temperature dish machine that conforms to NSF standards
Facility can maintain water at 110°F to 120°F (note: temperature requirement is higher than
hand sinks) at the 3-compartment sink
Faucet on the 3 compartment sink must reach all 3 compartments
A prep sink is highly recommended, though not required

21
 WATER / HOT WATER
Potable supply of hot and cold water is available and protected from backflow contamination.
Facility can maintain hot water of at least 120°F at all faucets (non-hand washing)

LIQUID WASTE DISPOSAL

All liquid waste properly drains to an approved and fully functioning sewage disposal system
All sinks drain properly
Floor drains and floor sinks are functioning properly
A separate mop/slop sink with a backflow preventer

VERMIN
Facility is free from insects and rodents
Outside doors and screen doors are in good repair and rodent proofed
Facility is constructed and maintained so as to prevent entrance of vermin
Air curtains are operating properly and in good repair

FOOD SERVICE SANITATION CERTIFICATE

At least one employee has a City of Chicago Food Service Sanitation Certificate if potentially
hazardous food is to be prepared, served or handled

GENERAL FOOD SAFETY REQUIREMENTS

Food items and food related products are protected from dirt, unnecessary handling, over-head
leakage, and other forms of contamination
Hazardous substances (e.g. chemicals, cleaning supplies) are properly labeled and stored
separately from food products

FOOD STORAGE / DISPLAY / SERVICE

Sneeze guards at consumer self-service operations
All food storage containers have lids
Food products are properly labeled
Shelving is a minimum of 6” off of the floor
Restrooms are not used for the storage of food, equipment, or supplies

EQUIPMENT / UTENSILS / LINENS

All equipment and utensils (e.g. stoves, grills, refrigerators, tables, sinks.) are clean and well
maintained
Inoperable equipment has been repaired, replaced or removed from the facility
Damaged or unapproved utensils have been repaired or replaced
Utensils are properly protected during storage
Exhaust ventilation installed above cooking equipments and filters are clean and well
maintained
Adequate lighting is provided throughout the facility
Light fixtures have approved safety covers (light shields or shatter-proof bulbs)
A thermometer, accurate to + or -2°F, is provided at each refrigerator and freezer
An accurate metal probe thermometer, suitable for measuring food temperatures, is readily
available Cleaning equipment and soiled linens are properly stored

22
PHYSICAL FACILITIES
Plumbing is in good repair
All sinks are fully operable with hot and cold water at each faucet
Outside trash bin lids are closed
Outside premises and refuse areas are clean and well maintained
Toilet facilities are clean, well maintained and in good working order
All restrooms have ventilation/exhaust (or a window with a screen)
Self-closing doors in toilet and dressing rooms are working properly
Clothing and personal effects are stored separately from food products
Floors are clean, well maintained and in good repair
Walls, ceilings and windows are clean, well maintained and in good repair
There are no living quarters within the facility

SIGNS / REQUIREMENTS
Hand washing signs are properly posted
No smoking signs are properly posted
Customers are notified to obtain clean table ware when returning to self-service areas such as
salad bars and buffets
Consumer advisory is provided for ready-to-eat foods containing undercooked meat or raw egg

23
 RESTAURANT START-UP WORKSHEET

CONTACT Official use only:

Name of Business
Primary contact person: _________________________________________________________________________
Consultant:
First name MI Last name

Relationship to license applicant: Self Expediter Lawyer Other:____________________

Date:
Contact phone number: _________________________________________________________________________

Contact e-Mail address: _________________________________________________________________________

If not license applicant, name of the applicant: _______________________________________________________

BUSINESS ACTIVITY
Prepare food on premises: Yes No If yes, type of food __________________________________

Serve liquor/beer/wine: Yes No

Amusement/entertainment: Yes No If yes, describe ______________________________________

Private event rooms: Yes No

Private events/banquets: Yes No If yes, max number of seats____________________________

Sit-down bar: Yes No If yes, number of seats/stools__________________________

Outdoor seating:

Patio: Yes No

Sidewalk Café: Yes No

Roof top deck: Yes No

Retail Sale: Yes No If yes, what will you be selling?_________________________

Wholesale: Yes No

Hours food will be served: _______________________________________________________________________

Hours liquor will be served: _______________________________________________________________________

Total Seating: less than 50 50-100 100-200 greater than 200

Number of Employees: 1-4 5-10 11-20 21+

By signing below, I understand that any changes to business activity may impact licensing and zoning approvals. I
will notify BACP and zoning of those changes.

Signature

25
 LOCATION

Any building permits: Yes No If yes, permit number _________________________

Official use only:

Notes _______________________________________________________________________________
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces ____________

Official use only:

Notes
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces ____________

Official use only:

Notes _______________________________________________________________________________
Street Number(s) Street Name Apt/Suite

_______________________________________________________________________________
City State Zip Code Most Recent Use of Space

Rough Square Footage: 0-4,500 sf 4,501-10,000 sf 10,001+

1 sf
Outstanding violations*? Yes No
Existing signage/canopy? Yes No
Any dedicated onsite parking on the property (i.e., not street)? If yes, # of spaces _______

26
Questions? Please contact us:
(312) 74-GOBIZ
Restaurant@cityofchicago.org
121 N LaSalle Street, 8th Floor
Chicago, IL 60602

www.cityofchicago.org/restaurant

City of Chicago
Rahm Emanuel
Mayor